A classic chicken cordon bleu recipe with one twist... This was the first time that I've ever used Japanese breadcrumbs (Panko) and I'm delighted with the light and flavourful result. If you can't find Panko, use regular breadcrumbs.
8 people made this
4 chicken breast fillets
8 slices Emmental cheese
4 slices cooked ham
2 tablespoons plain flour
salt and freshly ground black pepper to taste
150g panko (Japanese breadcrumbs)
1 teaspoon dried thyme
1 teaspoon vegetable oil
1 teaspoon water
some white wine for deglazing, approx 60ml
Method Prep:20min › Cook:45min › Ready in:1hr5min
Preheat the oven to 180 C / Gas 4. Grease a small overproof dish. Pound the chicken breasts flat between greaseproof paper.
Place 2 slices of Emmental cheese and one slice of ham on each chicken breast, leaving some space at the edges. Roll tightly and press down a bit.
Mix the flour with the salt and pepper. Mix the breadcrumbs with the thyme and vegetable oil.
Whisk the egg with water and place in a soup bowl. Put the panko mixture in a different soup bowl.
Cover the chicken rolls all over in flour and dip into the egg. Now roll them in the panko mix, until they are very thickly covered.
Place the rolls side by side in the prepared oven dish and bake in the preheated oven for 45-50 minutes, until the chicken is cooked through at the outside is golden brown. After about halfway through the cooking time, pour some wine into the dish.
Carefully remove the meat from the dish and serve either whole or cut diagonally.